Kombucha starts out as a sugary tea, which is then fermented with the help of the SCOBY-symbiotic culture of bacteria and yeast- which we showed how we made at home in our previous video.

The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented beverage that is relatively low in calories and sugar and food for #guthealth
Here we are on the final stage of bottling the buch.

To learn more about the process we used and the recipes check out our Facebook page.

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